A creamy gratin which can be served as a vegetarian main course or a side from Diana Henry.
Ingredients
- 400 g potatoes
- 600 g celeriac
- 425 ml double cream
- 140 ml sour cream
- 85 ml whole milk
- 2 garlic cloves very finely sliced
- 750 g leeks
- 50 g unsalted butter plus extra for greasing
- Finely grated zest of ½ lemon
Servings:
Instructions
- Preheat the oven to 200C/180C fan/Gas 6 and put a metal baking sheet into it. Peel the potatoes and celeriac and slice very, very finely – a mandolin does this best.
- In a large saucepan, mix together the creams and milk and bring to just under the boil. Add the sliced vegetables and garlic, and cook gently for 5 minutes.
- Remove the darker leaves from the leeks and trim the tops and bottoms. Cut into 4cm lengths and wash well.
- Melt the butter in a heavy-bottomed pan and cook the leeks, covered, until softening but not collapsed – for about 15 minutes. Add a splash of water every so often, to make sure the leeks don’t burn.
- Stir in the dill, lemon zest and seasoning. Take the lid off the pan and set it over a high heat to boil off some of the excess liquid if the mixture is too wet.
- Season the potatoes and celeriac well and spoon a third into a buttered pie dish, spreading evenly. Spoon on half the leeks, then spread on another third of the potato and celeriac, and the rest of the leeks. Finish with a layer of potato and celeriac, using it all up.
- Slide the dish on to the metal baking sheet and bake for 40 minutes or until the vegetables are completely tender and the top is golden. Serve immediately.
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